Chef De Partie (French Cuisine)

- In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
- Prepares, cooks, serves and stores the French Dishes:
- Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
- Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
- Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
Monitors food and operating costs and controls these by reducing waste.
- Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
- Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

- Food service permit or valid health/food handler card as required by local government agency.
- Diploma or Vocational Certificate in Culinary Skills or related field.
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
- Problem solving and training abilities.
- 2 years experience as a cook or an equivalent combination of education and experience.

Candidates will be provided with job details during interview.

Cập nhật gần nhất lúc: 2024-07-08 23:05:04